Kakino dotenabe

This is a kind of Japanese style hot pot with miso coated inside the pot like a bank, and cook oysters, tofu, vegetables such as hakusai and shungiku in it. You adjust the flavor as you prefer by breaking down the “miso bank” and mixing it into the soup, and this is a very unique style of hot pot of Hiroshima. There are several different stories for the origin of this cuisine, and one of the stories says that merchants invented it. It is also said that Hiroshima Prefecture has a long history of cultivation of oysters which goes back to the Muromachi period, and Hiroshima yields the biggest production of oysters in Japan today. Kakino dotenabe is famous all over Japan, and is served not only in restaurants but also at home.

for 2 persons

oysters, which are edible row200g

hakusai1/8

mitsuba1/2

enoki mushrooms1/2 pack

shimeji mushromms1/4 pack

naganegi1/2

shiitake mushromms2

momendofu1/2

shirataki50g

yomogi fu2

dashi700cc

miso (sweet miso is recommended)100g

1.

Lightly wash oysters

2.

Cut hakusai into bite-size, and chop off the end of mitsuba and cut into 4cm in length. Chop off the stems of shimeji and shiitake, and separate shimeji into smaller batches. Chop off the stems of enoki about 3cm from the bottom and separate them. Cut tofu into 6 pieces, and slice naganegi diagonally into1cm thick. Boil shirataki and cut them.

3.

Coat inside the pot with miso, pour dashi, and put all the ingredients except oysters. Add oysters at last so they will not be over cooked. Have a taste and adjust the flavor by dissolving the miso coated on the pot.